The Deepavali festive feast at Sunset Terrace Restaurant offers a buffet spread that celebrates the diverse flavours of Indian cuisine.
WITH less than a week to Deepavali, those who celebrate are counting down and gathering during the joyous season.
To facilitate such gatherings, Sunway Resort Hotel is offering a sumptuous spread of Indian fare at its restaurant, Sunset Terrace.
Indian chef Devendra Singh, who has honed his culinary skills for 25 years, has chosen dishes that celebrate the diverse flavours of Indian cuisine.
The spread is filled with traditional northern and southern Indian favourites.
Devendra, 46, is from Uttarakhand, a northern Indian state that borders the Himalayas.
His delectable selection features well-known Indian specialities such as mutton chili masala, vegetable kolhapuri, dhall makhari, pindi chana, mutton shami kebab with Mughlai paratha, Malabar fish curry, fresh beans poriyal and Chicken 65.
The mutton chilli masala, a north Indian dish, is slow-cooked in a medley of aromatic spices and herbs that include garam masala, cumin, coriander, black pepper, fresh chillies and ginger.
The restaurant at Sunway Resort Hotel has a beautiful setting to enjoy meals while watching the sun set.
Diners can enjoy the dishes with southern tamarind rice, navarata biryani dum or soft naan.
“We also serve corn pakoda, crispy padi chat and Afghan tandoori chicken.
“We have vegetable kolhapuri, a Maharashtra dish that features vegetables cooked in a spiced gravy and it goes well as a main course with soft, fresh leavened naan or plain rice,” Devendra said.
Another favourite among diners is the Malabar fish curry that uses Spanish mackerel cooked in generous amounts of coconut milk along with sliced onions, okra and spices.
Devendra chooses to fry Spanish mackerels a little to keep the white flesh firm as it simmers in the coconut milk. It is infused with a little lime juice to give it a tangy taste to complement the tamarind rice.
For Indian desserts, there are carrot halwa, Gulab Jamun and Rashgulla to complete the dining experience.
Gulab Jamun is a classic dessert of fried dough balls made from milk solids and semolina that are soaked in a syrup flavoured with cardamom, cloves and rose water.
Rashgulla is a milk-based sweet made by curdling milk, draining the whey and kneading the milk solids to make balls that are soaked in syrup.
Devendra said the carrot halwa, a traditional favourite, is made by slow cooking grated carrots in milk, cardamom and ghee. It is slightly chewy and has a subtle crunch.
Devendra with the mutton chilli masala that is slow-cooked in a medley of aromatic spices.
At Sunway Resort Hotel, guests can take photographs at the lobby where there is a stunning presentation of an ornate Indian folk art, the rangoli.
Rangoli, also called kolam, is traditionally drawn using rice flour or chalk and then filled in with lentils in myriad colours to form complex designs.
The hotel’s rangoli is ecologically crafted with 30kg of discarded plastic shredded from 1,600 recycled bottle caps.
The Deepavali lunch buffet is available from Oct 28 to Nov 3.
Except for Nov 2 and 3, it is served from noon to 3pm and priced at RM158+ for adults and RM79+ for children and senior citizens.
On Nov 2 and 3, it is served from noon to 4pm and priced at RM208+ for adults and RM104+ for children and senior citizens.
The Deepavali dinner buffet is served from 6.30pm to 10.30pm on Oct 30, priced at RM198+ for adults and RM99+ for children and senior citizens.
On Nov 1 and 2, dinner buffet is RM228+ for adults and RM114+ for children and senior citizens.
Sunset Terrace, Level 1, Sunway Resort Hotel, Persiaran Lagoon, Bandar Sunway, Subang Jaya. Tel: 03-7495 2009. Business hours: 6am - 10.30pm daily.
This is the writer’s personal observation and not an endorsement by StarMetro.
